Chinese Broccoli Beef Noodle Stir Fry
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 3 tablespoons Shaoxing wine, sake or dry white wine
- 1 tablespoon sugar
- 1 tablespoon tapioca starch or cornstarch
- 1 teaspoon dark sesame oil
- 1 pound beef sirloin, thinly sliced
- 1 pound fresh or 10 ounces dried noodles
- 2 tablespoons vegetable oil
- 3 large garlic cloves, crushed and finely chopped
- 1.25 cups chicken or vegetable stock
- 1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
- Freshly ground black pepper
DIRECTIONS:
Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We'll finish cooking the noodles at the end)
Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 1o seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over
Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.